Reversed Seared Ribeye Joyful Gourmet

Bahan-bahan

2 each: 2 pounds Bone In Ribeye 2 inch thick cut

Kosher Salt

Black Pepper

Oil

1 Recipe Herb Butter

Herb Butter

4 oz Butter, softened unsalted

½ tsp Salt

1 clove Garlic minced

2 tbsp Parsley, chopped

1 ½ tbsp Scallion

½ tsp Black Pepper

Petunjuk

Steak

1. Place rack in the sheet pan, optional to line sheet pan with foil for easier clean up.

2. Preheat oven to 275 degrees.

3. Place cast iron skillet in the oven on the bottom rack to warm.

4. Dry steaks with paper towel to remove excess surface moisture and transfer to the wire rack.

5. Generously season the meat with salt and black pepper on both sides. Place steaks on rack and place in oven for 15 to 25 minutes. After 15 minutes check the temperature. For medium rare, you want the steak to reach 90-95 degrees or 100-105 for medium.

6. Remove the steaks and cast iron from oven.

7. Heat pan over high heat and add oil. When the oil is very hot just beginning to smoke, carefully add the steaks to the pan.

8. Sear the first side until a deep brown crust is form about 2 minutes. Carefully flip the steaks over and sear about 1 ½ to 2 minutes. Using tongs to turn the steaks on their sides to cook and render remaining fat about 2 minutes total. Steak should reach to 120 to 125 for medium rare or 130 for medium.

9. Remove steak from pan and place on board. Add some herb butter on top and let it rest for 10 minutes. Slice and serve.

Herb Butter

1. Combine all ingredients together.

2. Place on piece of plastic wrap and roll into a log. Twist ends to seal well.

3. Refrigerate at least 1 hour.